“Did you know that olive oil contains a powerhouse chemical property that makes it so beneficial to our health?”

This special compound is called flavenoid polyphenols, and many people are taking note that some olive oils consist of more polyphenols than other olive oil variants. Olive Oil contains the highest amount of polyphenols than any other edible product, which makes it an essential part of our daily diets to maintain good health.

Why are polyphenols so good for the human body?

Polyphenols serve countless remarkable purposes and are beneficial in scores of ways. They are now known as natural an anti-inflammatory. Scientific studies present the ability of polyphenols to “modulate the human immune system by affecting the proliferation of white blood cells, and also the production of cytokines or other factors that participate in the immunological defense.”1 They have been shown to have a host of beneficial effects from healing sunburn to lowering cholesterol, blood pressure, and risk of coronary disease. They have also been linked to slower aging and overall better health. Hydroxytyrosol and tyrosol are some of the many phenol compounds in olive oil. There is as many as 5 mg of polyphenols in every 10 grams of olive oil. Many other nut and seed oils have no polyphenols.

The polyphenol content is determined by many factors…

Extraction Conditions: Techniques used to enhance yield, such as heating the paste, adding water, and increasing malaxation time, result in a loss of polyphenols.

Refining: Olive oil which is old, rancid, made from diseased olives, or has some other defect can be made palatable by refining. This is done by filtering, heating, charcoal, or chemical treatment to adjust acidity. Refined oils are low in tyrosol and other phenols.

Olive Varietal: Koreneiki olives, for instance, have a very high level of polyphenols, while Arbequina’s content is low. The content of Frantoio olives is medium-high and that of Leccino medium.

Time of Picking: Oil made from green (unripe) olives has more polyphenols than oil made from ripe olives. The polyphenol concentration increases with fruit growth until the olives begin to turn purple and then begins to decrease.

Storage Conditions: Olive oil should be stored in a cool, dark place to maintain optimal freshness.

Visit www.oleaoliva.com for delicious, quality olive oil that you and your family can trust and enjoy!

About Smita Daya

Smita Daya worked in the legal field for the past 25 years and is now following her passion for healthy cooking and opened her own Olive Oil and Balsamic Vinegar tap room in February of 2016, named “Olea Oliva!” located at The Avenue at East Cobb. Having lived in Zambia, South Africa and England, the Marietta, Georgia native creates some unique dishes and loves to “Spice Things Up’ in a healthy way. Smita is a self-taught chef and learnt cooking from a very young age and learning from her grandmother and mother and learning the importance of using super spices and how to incorporate them in everyday cooking. Smita also holds a Plant-Based Nutrition Certificate from The T. Colin Campbell Center for Nutrition Studies and eCornell. Smita was recently featured as a Top Chef at the Atlanta Food Service Expo and Hospitality Foundation Education of Georgia. She has also taught cooking workshops at the Arts Institute of Atlanta and worked with Forsyth County Schools on Plant Based education.

Smita cooks with passion and loves to empower her customers to take control by making healthy food choices. It’s not difficult and it’s not about “giving up” food, Life is about making choices. Over time, making healthier choices as opposed to less healthy choices determines your path in life toward healthier outcomes, reducing the risk of disease, and promoting healthier active years as you age. Doing the cooking workshops has helped us empower the consumers in making healthy choices where we strive to share our passion with you, the consumer in our store and online as we promote a food culture driven by nutrition, flavor, education, and excitement.

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